1 lb. Wild Pacific Halibut (or Striped Bass, Pacific Cod) 4 x 4oz. portions
1 pint cherry tomatoes - washed
1/3 cup Kalamata olives - pitted & halved
3ozs. (1/2 small jar) marinated artichokes
2 cloves garlic - minced
1/3 cup white wine
1/2 cup chicken / veg. broth
1/2 lemon - zested
S&P to taste
Preheat saute pan. Your pan should be quite hot but not smoking. When hot, season and sear fish 'til golden brown. The key here is to get a quick sear on the fish but not to cook it all the way. Remove the fish to a foiled roasting tray. Wipe out the pan with a paper towel and put back on the heat. Add a drizzle of olive oil. Once hot add your whole cherry tomatoes and saute until they begin to blister, 3-4 mins. Add the garlic and saute for 30 secs. De-glaze (flashy term for add the liquid) with wine & broth and bring to a boil. Once boiling reduce and simmer for 4-5 mins. Meanwhile in pre-heated 400 degree oven cook your fish. It will take approx. 5-6 mins. max depending on how thick it is, so keep an eye on it. To finish your sauce, add the olives, artichokes and lemon zest and cook for another 5 mins.
Once the fish is cooked let it sit out of the oven for a couple of mins. and any juice that comes out add to your sauce. This is the difference between a good sauce and a great tasting one.